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Wednesday, December 18, 2019

A Bacon Lover's Cheesecake

Janet Groene’s

Baco-Licious Cheesecake
    This rich cheesecake makes a good appetizer or a side dish with salad. It's rich, so a little goes a long way. You can, however, substitute low-fat evaporated milk and cream cheese if you're shaving calories.

      Bonus points if you fry out the chopped bacon from scratch, drain on paper toweling and use it lavishly. Packaged real bacon bits or crumbles are a shortcut but woe betide the cook who uses artificial bacon bits. 

½ cup crumbs made from bread, crackers or pretzels
1/4 cup grated Parmesan cheese
1/4 stick butter, melted
    Mix these ingredients in a 9-inch, deep dish pie plate and press an even layer on the bottom  to form a crust. Bake 10-12 minutes at 325 degrees. Cool the crust but keep the oven at 325 degrees.

2 bricks of cream cheese, 8 ounces each
1/4 cup evaporated milk or heavy cream
2 eggs
2 medium plum tomatoes, diced and drained
2 tablespoon finely chopped  sweet onion, drained
4-ounce packet, can or jar of real bacon crumbles

    Let cream cheese come to “room” temperature. Blend cream cheese, milk or cream and eggs until smooth. Stir in tomatoes, onion and bacon crumbles. Bake about 40-45 minutes or until the filling is firm.  Cool and chill. Cut in 10 to 12 wedges.



See more of Janet Groene's shortcut recipes for RV's at https://campandrvcook.blogspot.com

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